Progress in the Preparation of RS3 Resistant Starch by Physical Methods

Chujia ZHANG; Boxin DOU; Man GAO; Zhi ZHANG; Ying LIU; Jianhui JIA; Na ZHANG

doi:10.13386/j.issn1002-0306.2022090008

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 425-433. > DOI: 10.13386/j.issn1002-0306.2022090008

ZHANG Chujia, DOU Boxin, GAO Man, et al. Progress in the Preparation of RS3 Resistant Starch by Physical Methods[J]. Science and Technology of Food Industry, 2023, 44(13): 425−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090008.

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Progress in the Preparation of RS3 Resistant Starch by Physical Methods

Chujia ZHANG^1,,
Boxin DOU^1, ,,
Man GAO¹,
Zhi ZHANG²,
Ying LIU¹,
Jianhui JIA^{1, 3},
Na ZHANG^1, ,

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China
3.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China

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Received Date: September 04, 2022
Available Online: April 13, 2023

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Abstract

Abstract

Resistant starches are polysaccharides that are not digested and absorbed in the small intestine of healthy humans and are beneficial to human health. Regenerated starch (RS3), as one of the types of resistant starch, is widely used in the food industry because of its good thermal stability and low water-holding capacity. This paper reviews the factors affecting the preparation of RS3 resistant starch by ultrasonic, microwave, moist heat, and toughening on its yield, physicochemical properties, and structure of RS3 resistant starch in recent years, and provides an outlook on the current status of physical preparation of RS3 resistant starch, to provide useful references for the study of physical preparation of RS3 resistant starch and promote the practical application of physical preparation of resistant starch.
- RS3 resistant starch,
- physical method,
- properties,
- structure

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References (74)

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